Rasmalai is a rich and creamy Indian dessert made with soft paneer (chenna) discs soaked in sweet, thickened milk flavored with cardamom and saffron. Known for its melt-in-the-mouth texture and delicate sweetness, Rasmalai is a favorite during festivals, celebrations, and special occasions. Its chilled, milky flavor makes it especially refreshing and indulgent.
Boil milk and add lemon juice to curdle it, forming chenna (paneer).
Strain and wash the chenna with cold water, then squeeze out excess water.
Knead the chenna until smooth and make small, flat discs.
In a separate pan, prepare sugar syrup and cook the discs in it for 10–12 minutes until they puff up.
In another pan, boil milk and reduce it to make thick rabri.
Add sugar, cardamom powder, and saffron to the milk.
Gently squeeze excess syrup from the cooked discs and add them to the rabri.
Let it soak for a few hours and serve chilled.
Full cream milk
Saffron strands
Lemon juice
Pistachios (chopped)
Sugar
Almonds (chopped)
Cardamom powder
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